Harvest Steak Salad with California Grapes (Edit recipe)

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This Harvest Steak Salad with California Grapes is hearty, seasonal and absolutely packed with flavour. Peppery arugula gets tossed with crisp and juicy Grapes From California, shallots and a delicious homemade balsamic vinaigrette. Served over beautifully roasted squash and topped with candied maple pecans and crumbled goat cheese. Best served warm but you can also prepare everything in advance and toss with the dressing immediately before serving.

20 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	806
Fat:	66 g
Carbohydrates:	37 g
Protein:	25 g
Cholesterol:	22 g
Sodium:	292 mg
Fiber:	5 g
Sugars:	15 g
Calculated per serving.

Serves: 4

Ingredients

For the Candied Pecans

1 cup Pecans, unsalted
.25 cup Pure Maple Syrup
.25 tsp Maldon Sea Salt Flakes

For the Balsamic Vinaigrette

1 Tbsp Balsamic Vinegar
1 tsp Pure Maple Syrup, (substitute honey)
1 tsp Dijon Mustard
1 clove Garlic, small, finely grated or chopped
.25 tsp Kosher Salt
.125 tsp Black Pepper, freshly-cracked
3 Tbsp Extra Virgin Olive Oil

For the Harvest Salad

1 Acorn Squash, medium, seeded and sliced into 2-inch wedges
2 sprigs fresh Thyme
3 Tbsp Extra Virgin Olive Oil
Salt and Pepper, Kosher salt and freshly-cracked
10 oz Ribeye Steak, (or grilling steak of choice such as NY Strip, tenderloin, or top sirloin)
2 tsp Avocado Oil
5 oz Arugula
1 Shallot, medium, thinly sliced
1 cup Red Grapes, sliced in half
3.5 oz Goat Cheese, soft, unripened

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Candied Pecans

In a small skillet, combine the pecans and maple syrup. Place over medium-low heat and cook, stirring, until the maple syrup has reduced by ¾ in volume and the pecans start to get sticky. Transfer to a cookie sheet lined with parchment paper, spread into a single layer, and season with the flakey salt. Set aside and let cool.

For the Balsamic Vinaigrette

In a large serving bowl, combine the balsamic vinegar, maple syrup, Dijon mustard, garlic, salt and pepper and whisk thoroughly together. While continuously whisking, slowly pour in the olive oil until everything is incorporated. The vinaigrette should be fully emulsified and coat the back of a spoon. Taste for seasoning and adjust with salt and pepper as desired. Cover the bowl and set aside until ready to use.

For the Harvest Salad

Preheat Traeger grill to 425F. Remove steak from fridge one hour before cooking and let it come to room temperature.
Add the squash to the sheet pan lined with parchment paper. Add the thyme, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to coat and spread out in a single layer. Transfer to oven or Traeger and roast, flipping halfway, until the squash is fork-tender and slightly caramelized, around 40 minutes. Remove squash from heat and tent with foil to keep warm or transfer to the top rack of your Traeger.
Raise the heat to 500F.
Pat steak very dry with paper towel. Drizzle with avocado oil, massage all over to coat and generously season both sides with salt and pepper. Place onto the Traeger and cook, undisturbed with the lid closed, until grill marks form, around 5 minutes. Flip and cook the other side until grill marks form or the thickest part of the steak registers 132F for a medium-rare center. Transfer steak to a board and let rest 10 minutes before slicing against the grain.
Add the arugula, shallots and grapes to the bowl with the vinaigrette and toss to coat. Arrange the squash on a serving platter. Top with the salad and sliced steak. Garnish with goat cheese and candied pecans. Serve warm or prepare all ingredients ahead of time and serve at room temperature.

Notes

1. If using a conventional grill: prepare a two-zone heat and cook the squash over indirect heat at 425F. Then, grill the steak over direct, high heat. 2. For oven: roast the squash in a preheated 425F oven on a rack positioned in the top third of the oven. 3. If cooking the steak indoors, you can use a cast-iron, carbon-steel or stainless-steel grill pan or skillet over medium-high to high heat. Avoid non-stick materials because they can start to break down at high heat. 4. If preparing ahead of time, only toss the salad in the dressing immediately before serving.